Grilled Mango Lime Chicken and Arugula Salad
Ingredients
- 4 chicken breasts
- 1 ripe mango
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoon olive oil
- 1 tablespoon coconut aminos
- 1 teaspoon hot sauce
- 1 tablespoon maple syrup or honey
- Pinch of salt
- Pinch of black pepper
- Arugula
Instructions
- Combine all the marinade ingredients into a blender and blend on medium speed until smooth. Reserve ¼ cup of the marinade in a glass container and place in the fridge. This will be used to brush the chicken after it is grilled.
- Place the chicken in a glass bowl and cover with the marinade. Cover the bowl and place in the fridge for a minimum of 4 hours and a maximum of 8 hours
- Right before the chicken is done marinating, get the grill preheated. Remove the chicken from the marinade and place on the grill. Flip and cook on the other side. Make sure the chicken reaches a temperature of 165 degrees.
- Set the chicken on a cutting board or serving platter and allow to rest for about five minutes. Right before serving, take the reserved ¼ of the marinade out of the fridge and brush the chicken breasts making sure to get both sides. Serve with an arugula salad. Enjoy!
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